Giada De Laurentiis – Short Ribs with Tagliatelle

Note- This is the second pasta recipe in a short period of
time.I have 3 comments:

1.We love pasta and make it all the time2. I am
trying to clear out pictures taken with my old camera3. Next
week has a theme – “Happy Chicken Week” – no pasta there

Anyways, there are a ton of pictures here, but I couldn’t narrow
them down any further cause this was an awesome night and a great meal.We cooked for almost 4 hours then watched a
foodie movie.What more can you ask for?

This is a direct recipe from Giada De Laurentiis.You can find it here on the food network
website and in her cookbook “Everyday Pasta.”I am going to explain the recipe as we go today.

Start by cooking pancetta until crisp.Remove pancetta but leave the rendered fat in
the pan.

Season short ribs with salt and pepper, then dredge with
flour (white circle) Dice an onion(gray) and carrot (orange)that is also parsley in the picture (green)

Place the short ribs into the hot pan with the panchetta
fat and brown on each side.How did I
get so wet?We don’t have a pong table
in our apartment but that is a total pongstain

She Puts the onion, garlic, and carrot into the processor,
but we just diced them up real small so they wouldn’t become liquid in our
blender.We DID however blend the
tomatoes, tomato paste and parsley. My blender is glistening.

Add the Ribs to the pot.

Carrots, onion and garlic

Tomato Parsley mix

Panchetta

Fresh rosemary

Oregano

Thyme

The ever present bay leaf

Red wine and beef stock (not pictured)

Bring it up to a simmer covered for 1 hour and 15 minutes. –
Then uncovered for another hour and a half

This is when we made the pasta.Take 3 cups of flour (plus more for bench
flour) and 4 eggs.Some salt and olive
oil.Do like Mandi is doing –make a well of flour and add the eggs in the middle.Then just knead for awhile.This will annoy you the first 2 times you
make it, but after that it becomes easy.Also the taste is so much better you kind of get addicted to making
it.I still love dried pasta but on a Sunday
afternoon nothing beats making a meal like this.

The pasta needs to rest for about a half hour.This is when I make Mandi a delicious basil
orange mojito.Is that flour on the
straw?On the right is Giada’s book, ready
to be referenced.Whats with the large
number of full and empty glasses on the table?

Hmm how can we kill a half hour?Watch 30 rock!

Ok, back to pasta making.

If there is enough flour and the pasta is folded right, you
can just make a few slices and unfold it and have perfect tagliatelle.

Fish out the ribs and bring to a cutting board.Take 2 forks and shred the beef.Don’t be too rough or you will end up with pieces
of gristle in the sauce.

The blur in this shot reminds me of my own vision at this
time, blurred by the sight of amazingness laid before me.Or my extreme hunger.

Put the shredded ribs back into the pot

Cook the pasta for only about 2 minutes, then put it into a
warm bowl with the sauce and let it finish cooking for another minute or 2.

So awesome

Chocolate?Yep!

If you cook this meal, you need to have a great Italian movie
to watch with it.If you watch this
movie, you need to have a great Italian meal to go with it. We had both.Its called Big Night and you should watch it.

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I’m so jealous you made this with homemade pasta! I made this meal right after it aired on Giada’s show (with dried pasta of course). It just about made me cry it was so tasy. Well, maybe I was so teared up because I was eating alone and no one was there to taste the best meal I’d made in a really long time. But, I digress…
Oh yeah, I almost forgot that I wrote a review of this recipe on foodnetwork.com because I couldn’t believe it was rated anything under the maximum of 5 stars. I sware, some people just don’t deserve to eat!